When I was invited to attend a chocolate masterclass at Cacao in St. Kilda, I didn't even think twice and accepted the invitation straight away. Cacao Fine Chocolates and Patisserie
are manufacturers of macarons, chocolates, cakes and pastries. This Easter, they have created a great chocolate display featuring Humpty Dumpty. It took over 50 hours and 120kg of chocolate!
I met up with Shellie early to enjoy Cacao's iced chocolate. OMG, it was out-of-this-world good.
Tim Clark is an acclaimed pastry chef/chocolatier and co-owner of Cacao Fine Chocolates. Tim taught a few bloggers the art of Easter chocolate making. We learnt how to temper chocolate correctly and we made a gooey salted caramel and milk chocolate spread.
We learnt the secret of how the filling is placed inside the chocolate egg.
We even got our hands dirty and helped temper and mould the chocolates eggs and we were even lucky enough to take home our creations.
I attended the chocolate masterclass courtesy of Tink PR and Cacao Fine Chocolates.
As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.
When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.
The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.
Here's some of the goodies that we ate that day.
I made some sandwiches and the infamous hotdog and cheese
Lemon drizzle cake by Adrian
. Stunningly decadent.
Eclairs and profiteroles by Thanh. A good bake:)
Coconut & mango friands and spicy cheese biscuits by Agnes
. Perfect combinations.
I made mini chocolate cakes
I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.
- 2 eggs
- 2 tbs caster sugar
- 2 tbs icing sugar
- 1 tsp vanilla paste
- 1/4 cup self raising flour
- 1/4 cup plain flour
- 75g butter, melted
- 1 tbs hot water
- zest of an orange
- Melted dark chocolate
- Preheat oven to 200degC (180degC fan forced)
- Grease 2 Madeleine pans with a little butter
- In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
- Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
- Drop rounded tablespoons of mixture into pan holes.
- Bake for about 10 minutes.
- When cooked, tap the pan firmly onto baking paper covered wire racks to cool
- When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.